Pappardelle with Wild Boar Ragu

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I loved the deep rich color of the ragu and the way it coated the pappardelle, but felt that the flavor of the boar was somewhat lost in the wine. I would suggest using a Chianti or other lighter red wine-- full bodied red wines will overpower the flavor of the boar. Could have used just a tad less cocoa powder. I used a tablespoon of brown sugar instead of Juniper berries and it was not too sweet. Overall, will definitely make it again when I have the bucks for the boar!

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Chef Anne, this was outrageously good. I got it started on the cooktop then moved it to a 300 oven for the remaining 3 hours. The fresh pappardelle was too perfect with the rich, hearty sauce. It's definitely a dish for a cold winter dinner. Thank you for another awesome dinner. You rock!!

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Awful, I so wish I had listened to doxi before I wasted $30 worth of boar the night before my dinner party. All you will taste is wine, it is very thin, and I too am a very experienced cook and eater. I am off to the store to buy some marinara to try to salvage this disaster.

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This is an excellent recipe with truly wonderful flavors. We ordered the boar online from D'Artagnon and would recommend them. We followed the recipe exactly, using Chianti for the red wine as Chef Anne suggested in her show. The cocoa was a leap of faith but really added a beautiful color and flavor dimension. We served this meal to guests with a colorful beet and orange salad, fresh Italian bread, and the Taralucci cookies with caramel dipping sauce from Chef Anne's new cookbook (YAY- FINALLY A COOKBOOK! and everyone felt it was one of their best meals ever.

Thank you Chef Anne for your recipes, teaching skills, and the great new cookbook. You are the BEST!

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Why in the world do people like deb, previous reviewer, rate a recipe they have yet to try? Does that erk anyone else? Anyhow this Ragu is horrible. Please trust on this one. I am an exceptionally good cook. The wine overpowers everything. If you take a peek at Anne's recipe for bolognese, it's almost the same but with half the wine. Definately skip this one and try Anne's other "Ragu" you won't be dissapointed at all.

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I too have eaten Wild Hog meat for the first time a few days ago If I get a dough attachment this will work in as a new favorite.

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A good friend of ours goes boar hunting in TX, and I have been looking for a good way to use the piggy he got with his bow. This show was on Saturday, so on Sunday I set out to make Anne proud! This was beyond delicious. It was fairly simple to make, and worth the wait of letting it simmer "low and sloooow"! I even made my own pasta and that really does make a great dish even better. I couldnt find juniper berries, so I added a tblsp of brown sugar for just a tich of sweet. I am going to find them for next time!! I felt like an Iron Chef! Thanks Anne!!